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A delicious and wholesome pizza made from scratch with a whole wheat crust, a fresh tomato-basil sauce, and a colorful mix of vegetable toppings. This low-sodium version is packed with flavor from herbs, not salt, making it a healthier choice for pizza night.
Prepare the whole wheat pizza dough
Make the fresh tomato sauce
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A delicious and wholesome pizza made from scratch with a whole wheat crust, a fresh tomato-basil sauce, and a colorful mix of vegetable toppings. This low-sodium version is packed with flavor from herbs, not salt, making it a healthier choice for pizza night.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 412.92 calories per serving with 17.16g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
Assemble the pizza
Bake the pizza
Garnish and serve
Replace the mozzarella cheese with your favorite plant-based shredded cheese or a sprinkle of nutritional yeast for a cheesy flavor.
Use a store-bought gluten-free pizza flour blend to make the dough. Follow the package instructions for best results.
Add 1/2 cup of crumbled paneer (Indian cottage cheese) or firm tofu along with the other vegetable toppings for a protein boost.
To make the sauce, skip the garlic and onion. You can add a pinch of asafoetida (hing) to the oil for flavor.
The whole wheat crust provides complex carbohydrates and dietary fiber, which aids digestion and helps maintain stable blood sugar levels.
The variety of fresh vegetables like bell peppers, tomatoes, and onions offers a wide range of vitamins like Vitamin C and A, and antioxidants.
This recipe is intentionally low in sodium, which is beneficial for maintaining healthy blood pressure. Using olive oil also provides healthy monounsaturated fats.
Yes, this homemade version is much healthier than store-bought pizza. It uses a whole wheat crust for fiber, a low-sodium sauce made from fresh tomatoes, and is loaded with nutrient-rich vegetables. Using a moderate amount of cheese keeps the saturated fat in check.
One serving (2 slices) of this Herb and Veggie Pizza contains approximately 300-350 calories, depending on the exact amount of cheese and oil used.
Absolutely. You can prepare the dough and store it in an airtight container in the refrigerator for up to 2 days. Let it come to room temperature for 30 minutes before rolling.
You can, but for a low-sodium version, it's best to make your own. Most commercial sauces are very high in sodium and sugar. If you must use store-bought, look for a 'no salt added' variety.
